Triple Berry Slow Cooker Cobbler

By GratefulSea

Ingredients

• 1 cup all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 eggs, lightly beaten
• 3 tablespoons vegetable oil
• 2 tablespoons milk
• 2 cups fresh or frozen blueberries
• 2 cups fresh or frozen raspberries
• 2 cups fresh or frozen blackberries
• 1 cup sugar
• 1 cup water
• 3 tablespoons quick-cooking tapioca
• Vanilla ice cream or gelato, whipped cream, half-and-half, light cream, or crème fraiche (optional)

Details

Preparation time 25mins
Cooking time 185mins
Adapted from bhg.com

Preparation

Step 1

In a medium bowl, stir together flour, 3/4 cup sugar, baking powder, salt, cinnamon, and nutmeg. In a small bowl, combine eggs, oil, and milk. Add egg mixture all at once to flour mixture. Stir just until moistened. Set aside.

In a large saucepan, combine blueberries, raspberries, blackberries, 1 cup sugar, the water, and tapioca. Bring to boiling. Pour hot fruit mixture into a 3 1/2- or 4-quart slow cooker. Immediately spoon the batter over fruit mixture.

Cover and cook on high-heat setting for 1 and 3/4 to 2 hours or until a toothpick inserted into the center of the topper comes out clean.

Remove liner from cooker, if possible, or turn off cooker. Let stand, uncovered, for 1 hour to cool slightly. To serve, spoon warm cobbler into dessert dishes. If desired, top with ice cream.

Serves 4-6